Kung Pao Chicken Recipe

Name: Kung Pao Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound boneless, skinless chicken breasts; 2 tablespoons oyster-flavored sauce; 1 teaspoon cornstarch; 1/4 cup black vinegar or balsamic vinegar; 1/4 cup chicken broth; 3 tablespoons Chinese rice wine or dry sherry; 2 tablespoons hoisin sauce; 1 tablespoon soy sauce; 2 teaspoons sesame oil; 2 teaspoons chili garlic sauce; 2 teaspoons sugar; 2 1/2 tablespoons cooking oil; 8 small dried red chilies; 4 teaspoons minced garlic; 2 ribs celery, diced; 1/2 red bell pepper, cut into 1-inch squares; 1/2 cup diced bamboo shoots; 2 teaspoons cornstarch dissolved in 1 tablespoon water; 1/2 cup Honey-Glazed Walnuts

Servings: persons

3/4 pound boneless, skinless chicken breasts
2 tablespoons oyster-flavored sauce
1 teaspoon cornstarch
1/4 cup black vinegar or balsamic vinegar
1/4 cup chicken broth
3 tablespoons Chinese rice wine or dry sherry
2 tablespoons hoisin sauce
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons chili garlic sauce
2 teaspoons sugar
2 1/2 tablespoons cooking oil
8 small dried red chilies
4 teaspoons minced garlic
2 ribs celery, diced
1/2 red bell pepper, cut into 1-inch squares
1/2 cup diced bamboo shoots
2 teaspoons cornstarch dissolved in 1 tablespoon water
1/2 cup Honey-Glazed Walnuts

1
Cut chicken into 1-inch pieces.
2
Combine marinade ingredients in a bowl.
3
Add chicken and stir to coat.
4
Let stand for 10 minutes.
5
Combine sauce ingredients in a bowl; set aside.
6
Place a wok over high heat until hot.
7
Add 2 tablespoons oil, swirling to coat sides.
8
Add chilies and cook, stirring, until fragrant, about 10 seconds.
9
Add chicken and stir-fry for 2 minutes.
10
Remove chicken and chilies from the wok.
11
Add remaining 1/2 tablespoon oil, swirling to coat sides.
12
Add garlic and cook, stirring, until fragrant, about 10 seconds.
13
Add celery, bell pepper, and bamboo shoots; stir-fry for 1 1/2 minutes.
14
Return chicken and chilies to wok; stir-fry for 1 minute.
15
Add sauce and bring to a boil.
16
Add cornstarch solution and cook, stirring, until sauce boils and thickens.
17
Add walnuts and toss to coat.

458

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3/4 pound boneless, skinless chicken breasts, 2 tablespoons oyster-flavored sauce, 1 teaspoon cornstarch, 1/4 cup black vinegar or balsamic vinegar, and more.

Yes, Kung Pao Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kung Pao Chicken

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